南瓜片真空脉动干燥特性及含水率预测

为探索南瓜片真空脉动干燥特性,并实现干燥过程中南瓜的含水率预测,该文研究了不同常压保持时间、真空保持时间、干燥温度和切片厚度对南瓜干燥时间和速率的影响;利用温度传感器实时采集南瓜在干燥过程中的中心温度,阐述压力脉动过程对物料传热传质的影响;建立了输入层个数为5,隐藏层个数为11,输出层为南瓜含水率,结构为＂5-11-1＂的BP神经网络模型,实现对南瓜含水率实时预测。结果表明：真空保持时间和常压保持时间均对南瓜干燥时间有显著影响,干燥温度60℃,切片厚度7 mm条件下,常压保持时间10 min和真空保持时间9 min所用干燥时间最短,约为352 min;干燥温度和切片厚度均对干燥时间有显著影响,...

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Published in农业工程学报 Vol. 33; no. 17; pp. 290 - 297
Main Author 白竣文 周存山 蔡健荣 肖红伟 高振江 马海乐
Format Journal Article
LanguageChinese
Published 江苏大学食品与生物工程学院,镇江,212013%中国农业大学工学院,北京,100083 2017
Subjects
动力学
含水率预测
干燥
水分
神经网络
预测
动力学
drying
预测
neural networks
moisture content prediction
干燥
prediction
神经网络
moisture
kinetic
含水率预测
水分
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2017.17.038

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Summary:为探索南瓜片真空脉动干燥特性,并实现干燥过程中南瓜的含水率预测,该文研究了不同常压保持时间、真空保持时间、干燥温度和切片厚度对南瓜干燥时间和速率的影响;利用温度传感器实时采集南瓜在干燥过程中的中心温度,阐述压力脉动过程对物料传热传质的影响;建立了输入层个数为5,隐藏层个数为11,输出层为南瓜含水率,结构为＂5-11-1＂的BP神经网络模型,实现对南瓜含水率实时预测。结果表明：真空保持时间和常压保持时间均对南瓜干燥时间有显著影响,干燥温度60℃,切片厚度7 mm条件下,常压保持时间10 min和真空保持时间9 min所用干燥时间最短,约为352 min;干燥温度和切片厚度均对干燥时间有显著影响,提高干燥温度、减少切片厚度能够有效缩短干燥时间。采用Levenberg-Marquardt算法为训练函数,经过有限次训练得到的BP神经网络模型,其预测值与实测值之间的决定系数R2为0.996 8,均方根误差RMSE为0.017 3,能够很好预测南瓜在真空脉动干燥过程中的含水率。研究结果为南瓜真空脉动应用以及含水率在线预测提供理论依据。
Bibliography:11-2047/S
Bai Junwen1, Zhou Cunshan1, Cai Jianrong1, Xiao Hongwei2, Gao Zhenjiang2, Ma Haile1 （1. School of Food and Biological Engineering, diangsu University, Zhenjiang 212013, China; 2. College of Engineering, China Agricultural University, Beijing 100083, China）
drying; moisture; prediction; kinetic; neural networks; moisture content prediction
Pumpkin is one of the most important vegetable crops grown in the world because of its nutritional qualities.Pumpkin is a kind of seasonal vegetable, which is generally harvested from August to September. Due to its high moisture content, pumpkin cannot be stored for a long time even in low temperature environment. Drying is one of the most important processing processes for pumpkin, which can greatly prolong the shelf life. At present, the most common drying method of pumpkin is hot air drying. Hot air drying is relatively simple and easy to control, but it also has some problems such as long drying time, browning seriously and loss of nutrient. Vacuum pulse drying i
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2017.17.038